Welcome to June! May was a busy month at my house, and June promises more of the same. This week I played around with sauces as condiments to a few of the meals in the Gluten Free Weekly Meal Plan. I hope you try a few and let me know how you like them!
Monday: Center-cut pork chops seasoned with Thyme, and Roasted Asparagus with a Dijon Yogurt Sauce (for the sauce, mix 2 large tablespoons of plain yogurt with 1 tablespoon Dijon mustard.)
Tuesday: Butternut Squash and Pear Soup (RECIPE)
Wednesday: Lemon Thyme Chicken with Potato Salad
Thursday: Gluten Free Shells with Basil Walnut Pesto
(1 bunch basil, or around 3 cups, 2 cloves garlic, 1/2 cup walnuts, 1 cup grated Parmesan cheese, 1 cup olive oil, juice of half a lemon, salt and pepper. Mix everything in food processor, adding more cheese or oil if necessary.)
Friday: Baked Salmon on a bed of Lettuce with Broccoli and a Gorgonzola Sauce.